Keema Paratha

Keema Paratha

Keema Paratha

Ingredients

• 60g ghee
• 20g cumin seeds
• 250g onion, (finely chopped)
• 50g garlic, (chopped)
• 30g each, green chillies and ginger, (finely chopped)
• 15g each, coriander and turmeric powders
• 10g cinnamon powder
• 2g clove powder
• 20g red chilli flakes
• 20g garam masala
• 800g lamb mince 
• Salt, to taste
• 40g coriander leaves, (chopped)
• 200g wheat flour, to make dough 
• Sunflower oil, for frying

Method

1. Heat ghee in a deep frying pan.
2. Add cumin, onion, garlic, green chilli and ginger and saute over a medium heat for two minutes.
3. Add turmeric, coriander, cinnamon and clove powder, red chilli flakes, garam masala and saute for another two minutes. 
4. Now add lamb mince and mix well. Cover and cook over a low heat for 10 minutes until mince is cooked.
5. Season with salt and then add coriander leaves and stir for two minutes. 
6. Take pan off the heat and set aside to cool. 
7. Knead flour with some water and salt to form dough. Divide into eight portions.
8. Roll out each portion to a medium disc to make paratha.
9. Place a portion of mince at the center of each paratha, bring up edges to seal and roll out again to a medium-sized disc. 
10. Cook stuffed parathas in an oiled hot frying pan until golden brown on both sides.

Lebanese Spicy Potatoes

Lebanese Spicy Potatoes

Lebanese Spicy Potatoes

Ingredients

• 5tbsp canola oil
•  3 potatoes, (peeled and cubed)
• 3tbsp olive oil
• 2tbsp onions, (finely chopped)
• 1tsp garlic, (minced) 
• Cayenne pepper, to taste
• 1/4tsp coriander powder
• 1/2 cup fresh coriander leaves, (finely chopped) 
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/2tsp lime juice, (freshly squeezed)

Method

1. In a frying pan heat canola oil and cook potatoes. Set aside on kitchen paper to drain excess oil. 
2. In a separate frying pan heat olive oil and saute onions, garlic, cayenne pepper, coriander powder and leaves.
3. Add potatoes, sea salt and black pepper to taste.
4. Toss well and add lime juice. 
5. Garnish with fresh coriander leaves and serve with garlic sauce on the side.

Ginger and Spring Onion Fish

Ginger and Spring Onion Fish

Ginger and Spring Onion Fish

Ingredients

• 1/2 kg - Fish (fillets cleaned and cut into serving size pieces)
• 1 - Spring onions(Finely chopped)
• 2 tbsp - Oil

For the sauce :

• 3 tspns - Ginger grated
• 2 - Garlic
• 1 tspn - Chilly powder
• 2 tspns - Lemon juice
• 2 tspns - Soy sauce
• 1 tspn - Vinegar
• 1 tspn - Sugar
• 1/4 tspns - Salt
• 2 tspns - Water

Method

1. First,grind together all the ingredients for the sauce and make a thin paste of it.
2. Preheat the oven to 350 F.Now,arrange the fish pieces in a baking dish and keep it aside.
3. Now,heat oil in a pan and add the sauce paste into it.Put it on low fire for 5 minutes and when the sauce starts to get thick pour it over the fish fillets.
4. Now, Sprinkle spring onions over it and bake for 30 mins.
5. Garnish with chopped cilantro and spring onion greens to serve.
6. Mouth watering Ginger Fish is ready .

Crispy Beef

Crispy Beef

Crispy Beef

Ingredients

• 2 eggs, beaten
• 1/2 tsp salt
• 1 1/2 tbsp cornflour
• 150g beef (frying steak), thinly sliced strips (0.5-1 cm wide)
• vegetable oil, for deep frying
• 1 carrot - finely shredded
• 1 spring onion, shredded
• 1/2 garlic clove, chopped
• 1 red chilli, shredded
• 10g sugar
• 2 tbsp  White Rice Vinegar
• 2 tbsp Sweet Chilli Dipping Sauce
• Splash Light Soy Sauce

Method

1. Combine the eggs, salt and corn flour then coat the beef strips.
2. Heat oil to 180c then deep-fry the beef strips, taking care to add them to the wok one by one. Don't stir for approx. 10 seconds, then stir to ensure the pieces don't stick together. Cook for approximately 6-7 minutes until brown and crispy. Remove them and drain.
3. Using some of the oil from your frying, stir fry the spring onion, garlic,chilli and carrot. Add the sugar, White Rice Vinegar, Sweet Chilli Dipping Sauce and Light Soy Sauce and mix together. Finally, add the beef and toss together.
4. Serve.

Cookie Dough Truffles

Cookie Dough Truffles

Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped

Method

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
2. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
3. In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Hunter Beef

Hunter Beef

Hunter Beef

Ingredients

• 1 kg undercut beef (one whole piece) 
• 4 tbsp Worcestershire sauce or lime juice 
• 1 tbsp garam masala powder 
• 1 tsp chili powder 
• 1 1/2 tsp salt or to taste 
• 1 tbsp ginger paste 
• 1 tbsp garlic paste 
• 2 tsp oil

Method

1. Punch the meat well with a fork. 
2. Rub garam masala powder, salt, chili powder and ginger/garlic paste all over the meat. 
3. Apply Worcestershire sauce and keep it in refrigerator overnight. 
4. Next day take the meat out and set aside for 2-3 hours. 
5. Heat the oil, place the meat and let it brown on both sides. 
6. Add just sufficient water to tenderize the meat and cook over a low stove till done. 
7. Cut in slices before serving. 

Cheese Omelette

Cheese Omelette

Cheese Omelette

Ingredients

• 2 Eggs
• 3 tblsp Milk
• 1/2 cup grated Cheese
• 2 Green Chillies, chopped
• Salt to taste
• 1 tsp White Pepper
• A pinch of Mustard Powder
• 1 tbsp Butter

Method

1. Beat the eggs thoroughly along with the salt, mustard powder, green chillies and the pepper powder.
2. Melt the butter in a non stick pan over a low flame.
3. Add the beaten eggs . spread evenly around the pan and sprinkle the grated cheese on top.
4. Cook on one side till the egg is cooked.
5. Fold the egg into half and remove from the flame.
6. Cheese Omelette is ready to serve.
7. Serve hot.

Chicken Malai Kabab

Chicken Malai Kabab

Chicken Malai Kabab

Ingredients

• Cardamom pdr -1 pinch
• cheese - 2tbsp
• chicken breast – 1 lbs
• coriander leaves – 1 springs
• corn flour – 1 tbsp
• cream – 1  tbsp
• curd thick – 1 tbsp
• ginger garlic paste – 1 tsp
• gr chilli – 1 – number
• meat tenderizer ,or raw papaya paste – 1/4  tsp
• oil – 1  tbsp
• pepper pdr – 1  pinch
• salt -1  pinch

Method

Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper pdr , tenderizer and sqeezed ginger garlic paste and keep in fridge for 30 min before adding to other marinationsecond step is to make marination by making paste of mozzarella cheese or using mascapone cheese , add curd ( thick ) or sour cream , cream corn flour ,chilli and coriander paste,salt ,oil,cardamom pdr and mix wellmarinate the chicken with this marination and put in the fridge for another hrput on to skewer and put in the hottest possible setting on your oven ,if possibe on broil modr and cook for 10 min on each side till you see fine color on the kabab

serve hot with sprinkled chat masala and lime juice.

Chicken Macaroni Salad

 Chicken Macaroni Salad

Chicken Macaroni Salad

Ingredients

• 2 -1/2 pounds skinless, boneless chicken breast halves
• 2 cups macaroni
• 1 (15 ounce) can mixed vegetables, drained
• 2 cups shredded lettuce
• 3 cups mayonnaise
• 1/4 tablespoon dried basil
• salt and pepper to taste
• 1 pinch garlic powder

Method

1. In a medium skillet over medium heat, cook chicken Until no longer pink and juices run  clear. Please rest Until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
2. In a medium pot with Boiling salted water, cook elbow macaroni Until al dented. Drain and rinse under cold water.
3. Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
4. Add drained elbow macaroni to chicken mixture. Toss to coat.
5. Please tick for Several hours before serving.

Chicken Macaroni

Chicken Macaroni

Chicken Macaroni

Ingredients

• 150 gr Macaroni, boiled
• 2 tablespoon Margarine/ Olive Oil
• 1 Onion, chopped
• 2 cloves Garlic, chopped
• 150 gr Chicken Cubes
• 75 gr Carrot
• 75 gr French Bean
• 1 Tomato, cut into cubes
• Parsley
• Oregano
• Salt
• Pepper
• 250cc Milk
• 3 tablespoon Cornstarch

Method

1. Heat the pan and add the olive oil/margarine. Add the onion and garlic, fry it until fragrant.
3. Add the chicken, tomato, parsley, carrot, french bean, oregano, salt, pepper, and stir it for 1-2 minutes.
4. Add milk and macaroni, waited until it boiled and add the cornstarch stir it until all the ingredients cooked.
5. Ready to serve